Formulation and evaluation of extruded snacks from raw jackfruit flour.

This study investigated the development of value-added extruded snack products using raw jackfruit flour as a functional ingredient. Composite formulations were prepared by blending raw jackfruit flour with corn flour, rice flour, and protein sources, followed by extrusion cooking under optimised conditions (170–180°C, 120 rpm). Initial formulations containing jackfruit seed flour exhibited undesirable bitterness and were replaced with alternative protein sources, among which roasted chana powder showed superior performance. Formulations were optimised through sensory evaluation, and the selected product (30:30:20:20 ratio of raw jackfruit flour, corn flour, rice flour, and roasted chana powder) demonstrated good acceptability, with cheddar cheese flavour scoring highest. The developed extrudates showed low moisture content (3.3–4.1%), adequate fibre (4.36%), and moderate starch levels (40.8%). Total phenolic content ranged from 221.89 to 295.11 mg GAE/100 g, with higher values observed in spice-coated variants. Antioxidant activity remained appreciable across samples. Oil coating was identified as the most effective method for seasoning application. The findings indicate that raw jackfruit flour can be successfully utilised to produce nutritionally enriched, acceptable extruded snacks, supporting its potential for functional food applications and sustainable utilisation.